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Topic: Should I worry about this sagging? (Read 403 times)

I recently made a baby Swiss - my first 4-gallon make. It spent a week in my normal 53-degree aging space before I moved it to my "warm room" (aka the top of my fridge). It's on day 4 up there and the shape has changed pretty drastically. It went from about ad tall as it was wide to something that's now about twice as fat as it is tall. I expected it to change shape to some degree, but I'm worried about the stress being put on the rind here. Will it stabilize eventually or do I need to take some preventative measures to keep it from bursting?

This has happened to me a number of times with tommes. In my cases it's been about too much whey still in the curds. I should have cut the curds sooner before their bonds to the moisture became so strong that they wouldn't release it. it'll likely be a moister cheese but this has happened a number of times for me and always been lovely cheeses. it may not be the cheese you were aiming for but it'll be nice probably. OF COURSE...I have no Swiss cheese experience so wait for some other answers.